Description
A warm and inviting stuffed butternut squash recipe perfect for cozy dinners.
Ingredients
Scale
- 1 large butternut squash
- 1 cup quinoa (or rice)
- 1 can of black beans, drained and rinsed
- 1 bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro or parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Carefully cut the butternut squash in half lengthwise and scoop out the seeds.
- Brush the insides with olive oil and sprinkle with salt and pepper.
- Place the squash halves on a baking sheet cut-side up and roast for about 40-50 minutes.
- While the squash roasts, rinse the quinoa under cold water and combine it with 2 cups of water in a pot. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes.
- In a skillet, heat olive oil and sauté the diced onion and bell pepper for about 5 minutes, then add garlic for an additional minute.
- In a bowl, combine the cooked quinoa, sautéed vegetables, black beans, cumin, and cheese (if using). Mix well.
- Generously fill each squash half with the veggie-quinoa mixture.
- Return the stuffed squash to the oven for an additional 15-20 minutes.
- After baking, let the squash cool slightly, then garnish with fresh herbs before serving.
Notes
Can prep ahead by roasting squash and preparing filling a day before. Just stuff and bake later.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half squash
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg
Keywords: stuffed butternut squash, fall recipes, vegetarian dinner, cozy meals, healthy recipes